Method:

1. In a blender, combine the cucumber, zucchini, the green onion, water, garlic, salt, black pepper and blend on high until completely smooth. 
   
2. Add the CBD oil and pulse to emulsify.
   
3. Pour the mixture into small bowls and top with ice and chopped yellow bell pepper.

Method:

1. In a bowl, whisk together the maple syrup, ¼ cup of cashew butter, applesauce, vanilla extract and salt.
   
2. In a separate bowl, combine the cacao powder with the gluten free flour mix, and add this mixture to the wet mixture and combine well.
   
3. Add in the chocolate and chopped cashews and pour the batter into a lined brownie pan. 
   
4. Add dollops of the remaining cashew butter on top of the mixture and create swirls using a toothpick.
   
5. Bake for 25 minutes at 170°C. It will seem like they aren’t fully cooked but they will be. Let cool completely before cutting into squares and enjoying!

Method:

1. Combine the coconut cream, vanilla extract, mashed raspberries, and maple syrup or icing sugar and blend until smooth.
2. Refrigerate this mixture for 1 hour or until it thickens.
3. In a bowl, combine the gluten-free flour mix with the baking powder, lemon zest and salt and combine.
4. In a separate bowl, mix the plant milk with the apple cider vinegar and let it sit for 2 minutes until it curdles.
5. Add the melted vegan butter or coconut oil, maple syrup and vanilla extract to the plant milk mixture and mix well.
6. Combine the wet and dry ingredients, but be careful not to overmix.
7. Coat a doughnut mould with vegan butter and pour in the batter using a spoon, leaving enough space at the top for the doughnuts to rise.
8. Bake the doughnuts in a preheated oven at 180°C for 10 to 15 minutes.
9. Leave them to cool and top with the frosting.

Method:

1. Start by combining all of the ingredients, except for the freshly boiled water or CBD oil, into the bowl of your food processor or a high-speed blender.
2. Pulse a few times before blending on high until the ingredients come together into a nice smooth paste. The oil may separate but don't worry the hot water will emulsify the sauce.
3. Add ¼ cup of the freshly boiled water and blend to emulsify. If you'd like the sauce to be of a thinner consistency trickle in a little more water at a time but no more than another ¼ cup. I used ½ a cup in total for mine as I wanted it to be runny but for more of a dip ¼ cup should be fine.
4. Next blend in the CBD and divide into airtight jars then store in the refrigerator for up to 1 week.

Method:

Base:

In a food processor combine the coconut oil, almond flour, maple syrup and salt and blend until the mixture sticks together.

Press it into a rectangular tin lined with baking paper to form an even layer.

Freeze for 10 minutes.

Filling:

Peel, chop and freeze the bananas overnight.

In a high-speed blender or food processor combine the frozen bananas, coconut cream, lime juice and zest, maple syrup and vanilla extract.

Blend until the mixture becomes smooth and lighter in colour.

Add 4 full droppers of Truth Naturals Lemon 1000mg CBD oil and blend to combine.

Pour the mixture over the frozen base layer and spread it evenly.

Freeze for 30minutes.

Topping:

Blend the coconut cream, vanilla extract and maple syrup.

Pour the final layer over the filling and smooth it out.

Top with one thinly sliced lime.

Freeze the bars for 6 hours or overnight.

Once fully frozen, remove them from the tin and slice them into bars.